Senior Sea Kayaker

The proper description here would be omnivore. Much like us, Homo sapiens, other successful groups, including many avian species, swine and others have survived and prospered simply because they could adapt to eating whatever was available. Contrast that to koalas or pandas, or for that matter, most ruminants, which are too specialized to adapt to a different food source.

2 egg omelet with a filling of chard, mushrooms, onion, feta and herbs. Server with sauteed herbed potatoes and tomatoes. The omelet was a touch too browned but still custardy inside.

Garlic planted (70 with a mix of purple stripe and porcelain varieties), mulched with straw and weighed down with chicken wire and rocks. Other beds 'wintered' with compost, lime, soil, shredded leaves, egg shells.....

Quick dinner after a long day. Shell on shrimp pan fried with shrimp roe noodles, a lot of chard, black bean chili crisp oil, garlic and ginger with a Tatamagouche Deception Bay IPA.

A get the raised beds ready for overwintering and planting next year's garlic breakfast. English muffin French toast with mixed berries and a sausage.

Brought in all of the remaining tomatoes this morning. Seemed like the right time.

Eggs soft scrambled with onion, shishito and a tiny sliver of Carolina Reaper with the last of the zucchini focaccia and a garden tomato.

Boned chicken legs stuffed with chard, mushrooms, zucchini, onion, garlic, feta and dill. Served with mushroom couscous and peas.

I'll agree to a point. These are indeterminate varietals so I topped them a few weeks ago and removed any suckers and spent leaves. The 'trick' is to convince the plant its time is up and to put all it's energy to the ripening tomatoes, therefore seed production, so leaves are necessary. Exposing the tomatoes themselves to sunlight won't make any difference.

I'd leave them and see. They should fill out the plant and start budding. Again I'm unfamiliar with that varietal so just my $0.02.

@KennethT I have topped, and pruned, some of my hot pepper plants. It's dependent on the variety and growth pattern. I'm not familiar with the variety you're growing however I tend to top if the plants get too leggy to encourage more side growth. In the case of jalapenos I always have to top the initial shoot and the side shoots to promote a fuller plant. With habaneros it wasn't necessary as the plant produced plenty of side shoots and filled out without any pruning. Cheers.

A great example of the old adage 'putting lipstick on a pig'.

Eggs with incorporated mushrooms, Thai and Shishito peppers, chives, cilantro and Thai basil, With blistered garden tomatoes and zucchini focaccia.

There was a overnight frost last weekend that did in my 2 zucchini plants but didn't kill my tomatoes. Still a lot of green slowly ripening as we've been going through an unusually warm late October. Indoor hot peppers: Carolina Reaper, Habanero and Jalapeno. I had to trash the Jalapeno plant due to a disease problem that I didn't want spreading to the other plants.

Waffles with last summer's foraged blackberries, maple syrup and breakfast sausages.

Only when making up dry rubs for ribs and similar items. Otherwise always fresh.

They did not use curry. The recipe called for onions, garlic, ginger, thyme, allspice, Scotch Bonnets, soy sauce, black pepper and salt. Served with rice and peas and coleslaw. They also did a killer pan fried snapper with Scotch Bonnets and other vegetables and served with the standard rice and peas and coleslaw. As a bonus the prices were very student friendly.

@chromedome You can add beef shanks and lamb shanks to flank steak and oxtails. Prices skyrocketed in the mid to late 80's. I've seen frozen beef shanks here more expensive than sirloin strip steaks.

Halve that 140 and you'd be dead on. That availability of oxtails was from growing up in Quebec and my parents would make oxtail soup. Chicken wings were also an inexpensive buy with which my mother would make 'lolly pops' ala Pol Martin (a local TV chef in the 60's). When I moved to Toronto to attend grad school oxtails were very inexpensive at butchers in Kensington Market and I also had my first exposure to oxtail stew at The Real Jerk (Jamaican restaurant) and learned how to make it. Also oxtail stew with mushrooms and red wine. I've never seen them for sale here.

I would keep the pot covered. I'm assuming the recipe calls for chilling the ragu post braise, defatting, then proceeding. Ah for the good old days when oxtails were dirt cheap or even free if you were a good customer at your local butcher.

Shakshuka with a finish of zucchini flowers, cilantro and chives. This was my first cooking trial using the Carolina Reaper peppers I grew. I usually use 2-3 Thai chilis or a half to a whole Habanero for a single serving of the shakshuka base. I used a piece of Reaper, sans seeds and ribs, around 1 square cm. for a double batch. Sinus clearing but didn't overpower the other ingredients. Served with focaccia 'soldiers' and iced tea.

Egg, blood sausage, pepper jack and chopped herbs (chives, tarragon and parsley) on focaccia. Freezer gazpacho and mixed berries on the side.

@Shelby I was running out of new ways to incorporate zucchini so thanks for the 'zucchini boat' idea.

@chromedome About the same here. I've been clearing out stuff this past week and freezing much of it. Also started another batch of ferments as well as fridge pickles and made a large batch of vegetable soup, in a chicken and mushroom broth, to mostly freeze. Just green tomatoes, chard and two surprising hardy zucchini plants left with the herbs. Some areas on the island have had frost but so far not here.